Kuro Goma-ae (Green beans with black sesame sauce)
Make this delicious vegetarian dish part of your sushi platter. Crunchy green beans are served simply with a rich and nutty black sesame and soy sauce.
Introduction
Goma-ae is a very popular Japanese home-cooked dish. I love the aroma of the black sesame seeds and the sweet and nutty flavour of the sauce. Use a surikogi and suribachi or a regular pestle and mortar to grind the sesame seeds. I always cut the beans in half, because it is better to have bite-size pieces of food when eating with chopsticks.
Ingredients
| 200g | green beans |
| 1 tbsp | sea salt |
| For the black sesame sauce: | |
| 4 tbsp | black sesame seeds |
| 1 tbsp | mirin |
| ½ tbsp | soy sauce |
| 1 tsp | miso |
| 1 tbsp | brown sugar |
| 1 tbsp | water |
Essential kit
You will need a surikogi and suribachi or pestle and mortar.
Method
Trim the ends off the green beans, cut the beans in half and wash them in cold water. Add the salt to a saucepan of water and bring to the boil. Cook the beans for 2 minutes or until tender. Do not overcook – it’s important to keep them crunchy! Drain the beans in a colander and rinse with cold running water to cool them down. Drain again and leave them to dry.
To make the sauce, crush the sesame seeds in a surikogi and suribachi or pestle and mortar, grinding them into a paste.
Gradually add the mirin, soy sauce and miso, mixing continuously. Add the sugar and water. Toss the green beans with the sauce and serve.
Tips:
Asparagus, spinach, broccoli or cauliflower all work well instead of green beans.
The sauce keeps well in the fridge for 3 days.
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